Milk Chocolate Rocky Road
Rocky road is one of those recipes that proves you don’t need to spend hours in the kitchen to make something that feels like a proper treat. With creamy milk chocolate, fluffy marshmallows, crunchy roasted peanuts and colourful lollies, every piece is a little different.
It’s particularly lovely around Christmas when you want something easy that can be made ahead. There’s no baking involved, you can change the fillings depending on what you have, and one batch makes plenty for sharing.
It also makes a great homemade gift. Cut it into chunky squares, pop a few pieces into a bag or box, and you have something simple and homemade without adding another complicated recipe to the Christmas list.
Other Recipes You May Like
If you enjoy simple homemade treats, you might also like:
- Mint Slice Choc Bombs | Easy No-Bake Christmas Treat
- Cranberry & White Chocolate No-Bake Slice
- White Chocolate Rocky Road
- Chocolate Rice Crispy Slice
Love This Recipe?
This Milk Chocolate Rocky Road comes from my The Sweet Season – Volume One eBook, a collection of sweet recipes made for Christmas, celebrations and those times when you simply feel like making something special.
If this is your kind of baking, you can find the complete collection here: The Sweet Season – Volume One
Milk Chocolate Rocky Road
Makes: 15–18 pieces
Prep Time: 10 minutes
Chill Time: 3–4 hours
Total Time: 3 hours 10 minutes–4 hours 10 minutes
Ingredients
- 2 × 250g blocks Whittaker’s Creamy Milk Chocolate
- 75g mini marshmallows
- ¾ cup plain salted roasted peanuts
- 1 cup diced soft lollies, such as raspberries, blackberries, chopped snakes or frogs
- Festive sprinkles, optional
Method
- Line an approximately 28 × 18cm brownie tin or similar-sized dish with baking paper.
- Break the chocolate into smaller pieces and melt using either a bain-marie or microwave. Bain-marie: Place the chocolate in a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until smooth. Microwave: Heat the chocolate in 15-second bursts, stirring between each one, until completely melted and smooth. Cool the chocolate down for a few minutes before adding to the rest of the ingredients. You do this by stirring the chocolate gently. Don’t let it set too hard though.
- Add the marshmallows, peanuts and chopped lollies to a large bowl.
- Pour over the warm melted chocolate and gently fold everything together until evenly coated.
- Transfer the mixture to the prepared tin and spread into an even layer. Don’t spread it too thinly if you prefer chunkier pieces.
- Add festive sprinkles, if using, then refrigerate for 3–4 hours or until completely firm.
- Once set, remove from the tin and cut into approximately 15–18 pieces. Serve chilled or allow it to come towards room temperature before serving if you prefer a slightly softer texture.
What to Serve With
Rocky road really doesn’t need much alongside it, but it’s lovely:
- With tea or coffee
- Alongside other homemade Christmas treats
- Chopped into smaller pieces for a grazing platter
- Packaged into boxes or bags for homemade gifts
- Served as an easy after-dinner sweet treat
Stacey’s Kitchen Tips
- Melt the chocolate gently. Too much heat can cause chocolate to seize or become grainy.
- Chop larger lollies into bite-sized pieces so you get a good mixture in every square.
- Don’t spread the mixture too thinly if you love a chunky rocky road.
- Allow it to set completely before slicing for cleaner pieces.
- A sharp knife makes cutting much easier. If the rocky road is particularly firm from the fridge, leave it on the bench briefly before slicing.
- This is a forgiving recipe, so don’t worry if you don’t have exactly the same-sized tin.
Variations & Substitutions
- Swap the peanuts for almonds, cashews or another favourite nut.
- Leave the nuts out altogether if preferred and replace them with extra marshmallows or lollies.
- Use a combination of milk and dark chocolate for a less-sweet version.
- Add chopped biscuits for extra crunch.
- Try dried cranberries or cherries for a fruity variation.
- Change the sprinkles to suit Christmas, birthdays or other celebrations.
Storage, Freezer & Make-Ahead Notes
Store the rocky road in an airtight container in the refrigerator for 2–3 weeks.
For the best texture, keep it chilled, particularly during warmer weather.
This is an excellent make-ahead recipe for Christmas because it keeps well and can be prepared well before you need it.
Rocky road can also be frozen. Place the pieces into an airtight freezer-safe container with baking paper between the layers and freeze for up to 2 months. Allow to thaw in the refrigerator before serving.
Final Thoughts
Milk Chocolate Rocky Road is exactly the sort of recipe I love having up my sleeve during the Christmas season. It looks colourful and festive, makes plenty to share and, best of all, doesn’t require turning the oven on.
You can also have a bit of fun with it. Use whatever lollies your family enjoys, change the nuts, add sprinkles or simply work with what you already have tucked away in the pantry.
This recipe is part of The Sweet Season – Volume One, which brings together more of these easy sweet treats for Christmas and special occasions. If you’re looking for recipes you can make for the family, add to a dessert table or package up as homemade gifts, you’ll find plenty more in the collection.
Stacey
Milk Chocolate Rocky Road
Ingredients
- 2 x 250 g blocks Whittaker’s Creamy Milk Chocolate
- 75 g mini marshmallows
- ¾ cup plain salted roasted peanuts
- 1 cup diced soft lollies such as raspberries, blackberries, chopped snakes or frogs
- festive sprinkles optional
Instructions
- Line an approximately 28 × 18cm brownie tin or similar-sized dish with baking paper.
- Break the chocolate into smaller pieces and melt using either a bain-marie or microwave. Bain-marie: Place the chocolate in a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth. Microwave: Heat the chocolate in 15-second bursts, stirring between each one, until completely melted and smooth. Cool the chocolate down for a few minutes before adding to the rest of the ingredients. You do this by stirring the chocolate gently. Don't let it set too hard though.
- Add the marshmallows, peanuts and chopped lollies to a large bowl.
- Pour over the warm melted chocolate and gently fold everything together until evenly coated.
- Transfer the mixture to the prepared tin and spread into an even layer. Don’t spread it too thinly if you prefer chunkier pieces.
- Add festive sprinkles, if using, then refrigerate for 3–4 hours or until completely firm.
- Once set, remove from the tin and cut into approximately 15–18 pieces. Serve chilled or allow it to come towards room temperature before serving if you prefer a slightly softer texture.
Notes
Notes
- Use any similar-sized dish if you don’t have a brownie tin.
- Don’t spread the mixture too thinly if you prefer chunky rocky road.
- Allow the rocky road to set completely before slicing.
Variations
- Swap the peanuts for your favourite nuts.
- Add dried fruit, biscuits or different soft lollies.
- Use milk and dark chocolate together for a richer flavour.
Storage
- Refrigerate in an airtight container for 2–3 weeks.
- Keep chilled during warmer weather.
- Freeze for up to 2 months.
